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How to do these tiers? - Page 2

post #16 of 24
Thread Starter 
Thank you! I will look up her book.... I quoted them $240 for 60 servings plus the stand rental/delivery fees... does that sound right?
post #17 of 24
Quote:
Originally Posted by southerncross

Shanter...as a daughter of Falls Road, I guess I refuse to acknowledge any allegiance to the butcher's apron...even the use of the shamrock!


I have no idea what you're talking about. Falls Road? Butcher's Apron??? I'm in the US.

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #18 of 24
ah Shanter...as my sainted ma used to say "if you hae to ask then you wouldn't understand and if you understood, you wouldn't hae to ask"...I't kinda an inside "joke" and unrelated to the OP's desire to make a lovely cake for an American bride
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
post #19 of 24
.......and I thought most caterers follow the Wilton chart as the industry standard.......

Yes, most of us do. If you study Earlene's chart you will see she gives larger slices/pieces *and* discards many end pieces. This means having to charge a higher 'per slice' fee to make up for what is lost.
Using the Wilton charts - if they are from a recent publication - is fine. Yes, many of the charts *in the very OLD books* are INaccurate but not the new ones.
post #20 of 24
Thread Starter 
agree with you kakeladi... that's what I inferred... that Earlene discards end pieces and gives more cake per serving....
post #21 of 24
Thread Starter 
Do 10/6/4 tier sizes sound proportionate for a cake like this? To serve 60 people? Please help! I have to send the contract/details today... thank you icon_smile.gif
post #22 of 24
That is more than enough in my humble opinion! Looking forward to seeing your cake.
June
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June
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post #23 of 24
Here is a link to another serving size chart that someone posted here on CC....it shows your chosen sizes as yielding 52 servings for the 10 and the 6" layers.

http://cakecentral.com/gallery/1300478/round-cake-cutting-and-serving-guide
ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
Reply
post #24 of 24
Thread Starter 
thanks superstar!! If more than enough, then should I go with 9/6/4 or 8/6/4??
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